Teriyaki Chicken Noodle Bowls
Total Time
1 hour 10 minutes
Prep Time
1 hour
Cook Time
10 minutes
Rating
4.8 out of 5 stars
(24)
Ingredients
4 servings
- 2 5.6-ounce packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
- 1 tablespoon cornstarch
- ⅓ cup reduced sodium soy sauce
- ¼ cup brown sugar, packed
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons honey
- 1 pound boneless skinless chicken thighs, cut into 1-inch chunks
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds
- 1 green onion, thinly sliced
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Preparation
Step 1
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Step 2
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
Step 3
In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/4 cup and set aside.
Step 4
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Step 5
Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes; set aside.
Step 6
Stir in Yaki-Soba and 1/4 cup reserved soy sauce mixture until well combined, about 2 minutes.
Step 7
Serve immediately, garnished with sesame seeds and green onion, if desired.
Step 8
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Chef's notes
*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.
